A sake drinker Ichibay reports events that occur in his daily life and coveys his casually conceived ideas, focusing especially on sake and sake-related items and events. He sometimes writes about his short trips in his country Japan or provides some Japanese cultural stuff related to kimono, local performing arts, etc.

Oct 24, 2013

Kandouko Cooking

Lately, we have quite cool autumn days here in Japan, and I have more
chances to enjoy warmed sake than I did in summer time of course.

I chiefly use a kandouko
for warming my sake. This is a copper-made gadget for warming sake. The kandouko holds some amount of water within
it, and it has built-in brazier in which burning charcoal is placed. The heat
from the charcoal warms the water and the warmed water in turn warms sake in a
flask, tokkuri, chirori or whatever container placed in the water. While warming
sake, you can also cook some foods such as dried fish on the grill placed over
the charcoal fire.

So, with the kandouko, you
can cook some food while drinking warm sake, and this is my favorite point
about the kandouko.

Today, I'd like to introduce two easy canned food recipes using the kandouko.

This menu is also easy to prepare. Because I want to prepare food
while preparing warm sake, my kandouko
cooking menu must be cooked only on the small brazier of the kandouko and must be easy to prepare.

2. When the contents of the can are boiled, add mayonnaise, ground
pepper, and soy sauce.

3. Then, add chopped green onion.

4. Crumble the blocks of Saba mackerel and mix the ingredients
together.

I am not sure about the amount of each ingredient but if you use too
much of each ingredient, they may overflow from the can. Maybe, you may want to
use a small pan instead of just directly put the can on the brazier.